Base:
1. Heat up oven to 180C
2. Melt the butter and put the cookies into a food processor and blitz to fine crumbs. Incorporate the butter.
3. Press the mix down evenly in a 24 cm square spring form to make the bottom.
4. Place in the preheated oven for 10 min.
5. Leave to cool down in rooms temperature and turn down the oven to 150C.

Filling:
1. Melt the white chocolate in a bowl over simmering water and leave aside to cool slightly but not set.
2. Put the cream cheese into a free standing food mixer or simply into a bowl and use a hand held whisk to fluff it up.
3. Add the sour cream, double cream, sugar and seeds from the vanilla pod. Mix and then add the eggs.
4. Finally add the white chocolate.
5. Spread the cheese mix evenly over the cooled cake base.
6. put in the oven an bake for 30 min until barely set and switch off the oven and leave in the oven to set completely, around 1-2 hours. Take out of the oven and leave in room temperature until comletely cool and then put in the fridge overnight.

Raspberry Coulis:

1. Place all the ingredients except for the lemon juice in a pan and bring to boil. Simmer for about 20 min until all the berries are soft. Add lemon juice to taste.

2. Place all in a blender a wiz to a puree.

3. Sieve the puree to get rid of any seeds.

Glacage:
This can be made once the cheesecake has cooled down completely or the next day. It will need about 20 min to completely set before ready to serve.

1. Melt the white and dark chocolate in separate bowls over simmering water.
2. heat up the cream and gradually stir it into the white chocolate. It will get thicker in the beginning but keep adding the cream and stirring and it will loosen up again.
3. Pour the white chocolate glacage on top of the cheesecake.
4. Take a large spoon and dip it into the dark chocolate and drizzle over the white chocolate glacage.
5. Leave to set in the fridge for 20 min.

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